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In the past couple of years, I have spent a lot of time in the kitchen. I have made everything from cookies to brownie to cakes to quick breads. You name it, I have probably baked it. But for some reason, I always found myself avoiding cheesecake recipes. Something about the combination of honey + lavender really gives this cheesecake an amazing taste without being too overpowering.
Finally, I decided it was time to face my cheesy fears. As it turns out, all my preconceived notions about cheesecake were totally false. if you have the right recipe, it is actually quite easy to make and equally as delicious.
INGREDIENTS
CRUST
1 3/4 cups graham cracker crumbs
4 tablespoons melted butter
FILLING
2 pounds cream cheese, room temperature
1 1/3 cups sugar
4 eggs
1 tablespoon vanilla extract
1/2 teaspoon lavender extract
1 1/2 tablespoons honey
1/4 teaspoon salt
2/3 cup sour cream
2/3 cup heavy whipping cream
Violet food coloring
TOPPING
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon honey
1/2 teaspoon vanilla extract
DIRECTIONS
for the crust
Preheat the oven to 350 degrees.
Prepare a 9" springform pan with cooking spray.
In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
Bake 12 - 15 minutes until the crumbs are set.
Let cool on a wire rack.
for the filling
Preheat oven to 325 degrees.
In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
Add sugar and beat on high for an additional 3 minutes.
Add vanilla extract, lavender extract, honey and salt and mix until just combined.
Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
Add a few drops of violet food coloring and mix until desired color.
Add sour cream and mix until combined.
Full Recipes >> sprinklesforbreakfast.com/honey-lavender-cheesecake.php